2 celeriac, 540g each
1 tbsp rapeseed oil, for the dish
240ml beef or veal demiglace
3 tbsp pine nuts
200g salted butter
120ml rapeseed oil, for deep-frying
2 large leaves curly kale
2 tbsp Parmigiano-Reggiano, freshly grated
60ml full-fat buttermilk
Flaky sea salt
Freshly ground black pepper
Mix up your roast dinner with this hearty alternative


1.Preheat the oven to 180°C. Peel the celeriac, trimming off any gnarly roots. Rinse off any dirt and dry. Cut each celeriac vertically into 4 slabs, each about 8 mm wide, saving the end pieces for another use.
2.With the oil, grease a baking dish just large enough to hold the slices in a single layer. Turn the slices to coat with the oil. Bake, uncovered, for 30 minutes. Flip the pieces and bake for another 30 minutes.
3.When the celeriac has roasted for 1 hour, pour the demi-glace over the slices and raise the oven temperature to 200°C. Continue baking, basting occasionally, until the celeriac is glazed and tender when pierced with the tip of a sharp knife and the demiglace is reduced to a few tablespoons, 20 to 30 minutes. If the pan is starting to look dry, stir in 1 or 2 tablespoons of hot water to keep the demi-glace from burning.
4.While the celeriac roasts, heat a small, dry frying pan over medium heat. Add the pine nuts and cook, shaking the pan every 20 to 30 seconds, until they are lightly toasted. Pour them into a small bowl to cool. Don’t leave the pine nuts in the frying pan – they will keep cooking and burn.
5.To start the brown butter sauce, cut the butter into tablespoons. Melt in a medium saucepan over medium heat until the butter is melted and foamy. Continue to cook, stirring constantly with a whisk, until the butter smells nutty and the sediment on the bottom of the pan is light brown, about 2 minutes. Immediately pour the brown butter into a medium heatproof bowl and keep warm at the back of the hob. If the brown butter solidifies, just heat it gently until it melts again.
6. Place a rimmed baking sheet lined with kitchen towels near the hob. Heat the oil in a small saucepan until it is shimmering. Tear the kale into pieces about the size of a five-pence coin, discarding the tough stems.
7.Add the kale to the oil a few pieces at a time – it will splatter, so be careful! Cook for just a second or two, until the kale is crisp. Using a slotted spoon, immediately lift the kale out of the oil and drain on kitchen towels. Repeat until all the kale bits are crisped.
8.Just before serving, sprinkle the celeriac with the Parmigiano and bake until the cheese melts, about 5 minutes. Remove from the oven.
9.Gradually whisk the buttermilk into the warm brown butter. Divide the sauce among 4 shallow bowls. Add 2 celeriac slices to each, along with a drizzle of the syrupy demi-glace from the pan. Sprinkle with the kale and pine nuts. Season to taste with salt and pepper and serve hot.

Downtime by Nadine Levy Redzepi, published by Ebury Press, £27.